"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Low Fat Mexican Frittata (Arriba, Arriba! Yee-hah!) Recipe

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This recipe for Low Fat Mexican Frittata (Arriba, Arriba! Yee-hah!), by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008


2 tsp olive oil
2 corn tortillas (6" diameter), day old, torn into small pieces
1/2 cup finely chopped onion
1 medium jalapeno chili, seeded and finely chopped
1 small tomato, peeled, seeded and chopped
4 egg whites
A pinch of salt

In medium skillet, heat the oil, and add the tortilla pieces.

Cook over medium heat, and stir often for about 5 minutes till lightly browned and crisp. Add the onion, jalapeno chili, and tomato stirring frequently for another 8 minutes, until the veggies go tender.

Stir the egg whites into the tortilla mixture. Sprinkle the salt.

Reduce the heat to medium and cook, shaking the pan vigorously once in a while to keep the frittata from sticking. Wait till the egg white mixture is almost set.

Transfer the low fat Mexican frittata back to skillet, bottom side up, and cook for 1 minute or till it goes firm. Then, remove from the heat, and cut the frittata in half.

Serves 2

Fat: 5 g

Cal: 166

KJ: 697

WW: 3 Points




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